chewy gingersnaps

Ingredients

• Servings: 3
• 1 cup butter, softened
• 4 cups all-purpose flour
• 1 cup white sugar
• 1/3 cup molasses
• 1 egg
• 1/2 teaspoon lemon extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• cream the butter for 2 minutes at medium speed. add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. mix well on medium-high speed. stir in the remaining flour until blended. cover and refrigerate dough for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. roll dough into balls and place 2 inches apart on ungreased cookie sheet. flatten slightly with the bottom of a glass dipped in white sugar.
• bake at 350 degrees f (175 degrees c) for 11 minutes. let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. cool completely and store in airtight containers.